My F&W
quick save (...)

Braised Chicken in Arugula Cream


The blend of fresh and long-simmered flavors is what makes this dish so special. Puree the arugula into the sauce at the last minute to keep its color and taste vibrant.

  1. 2 tablespoons olive oil
  2. One 4-pound chicken, cut into 8 pieces
  3. Salt and freshly ground pepper
  4. 6 medium garlic cloves, finely chopped
  5. 1 large shallot, finely chopped
  6. 1 cup chicken stock or canned low-sodium broth
  7. 1 cup heavy cream
  8. 1 bunch arugula (about 5 ounces), coarsely chopped
  9. 2 tablespoons unsalted butter (optional)
  1. Preheat the oven to 425°. In a large ovenproof skillet, heat the olive oil. Season the chicken pieces with salt and pepper. Add them to the skillet skin side down and cook over moderately high heat, turning once, until browned, about 12 minutes; transfer the chicken to a plate. Discard the fat.
  2. Add the garlic and shallot to the skillet and cook until fragrant, about 30 seconds. Return the thighs and drumsticks to the skillet, add the chicken stock and bring to a boil. Transfer the skillet to the oven and braise for 20 minutes. Add the cream and the breasts and wings and braise for 15 minutes longer. Transfer the chicken to a platter, cover with foil and keep warm.
  3. Set the skillet over high heat and boil until the sauce is reduced to 1 cup, about 7 minutes. Scrape it into a blender or food processor, add the arugula and puree until smooth. If desired, add the butter and puree until blended. Season the sauce with salt and pepper, pour it over the chicken and serve.
Serve With Serve with rice, boiled potatoes, or tender white beans mixed with sautéed shallots and olive oil.

Suggested Pairing

Pair with a rich Napa Valley Chardonnay, like Beringer.

You Might Also Like


Average Rating



Add A Comment

    Add a Comment

    See our terms
    You must be logged in to comment. or
    The Dish
    Receive delicious recipes and smart wine advice 4x per week in this e-newsletter.
    The Wine List Weekly pairing plus best bottles to buy.
    F&W Daily One sensational dish served fresh every day.
    American Express Publishing ("AEP") may use your email address to send you account updates and offers that may interest you. To learn more about the ways we may use your email address and about your privacy choices, read the AEP Privacy Statement.
    How we use your email address
    Congratulations to Nicholas Elmi, winner of Top Chef: New Orleans, the 11th season of Bravo's Emmy-Award winning, hit reality series.

    Already looking forward to next year (June 19-21, 2015)? Relive your favorite moments from the culinary world's most sensational weekend in the Rocky Mountains.